A homemade crepe made with quinoa flour and topped with garlic mushrooms, butter beans, chunky basil pesto and a sprinkling of pine nuts.
These speedy lentils are packed with Mediterranean-flavours from the fennel, fresh tangy orange, artichoke hearts and black olives. Topped with a sprinkle of toasted pine nuts which add both flavour and texture to this delicious dish.
These cannellini bean and quinoa burgers are loaded with sundried tomatoes and naturally-ripened black olives.
Our rich bean cassoulet is sprinkled with toasted hazelnuts and served with a deliciously sweet parsnip mash.
We thinly slice and brown the chestnut mushrooms with garlic before adding lentils and rich sundried tomatoes. Served on a toasted millet pilaf seasoned with parsley oil.
Our extra-tender heritage lamb comes from animals grazed on wild pasture. Cubed and marinated in Mediterranean spices, it’s then chargrilled on skewers and served with a refreshing Greek-style salad.
Marinating free-range chicken breasts in yogurt and warming spices locks in tenderness and flavour. Served with nutty black rice and a crunchy, chopped Shepherd’s (Choban) salad.
We use outdoor-reared pork for these tender smoky kebabs, which are threaded with onions and red peppers and griddled, then served with brown rice and lemony parsley green beans.
We’ve used delicious quinoa in our healthy version of the classic Spanish paella and topped it with lemon roasted fennel, green beans and fresh parsley.
Pan-fried succulent pork with crisp oven-roasted potatoes in a rich paprika spiced tomato sauce with tender broccoli.
Not a Mindful Chef customer?
Try healthy and delicious recipe boxes.
Crafted by us. Cooked by you.
For every Mindful meal sold, we donate a school meal to a child living in poverty.